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Dock Street Seafood Stew

http://www.eatingwell.com/recipes/dock_street_seafood_stew.html

From EatingWell:  October 1998

Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.

6 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.
  2. Combine beer and caraway seeds in a deep pot or Dutch oven. Add oysters, cover and bring to a boil over medium-high heat. Cook until shells open, 6 to 8 minutes. Transfer the oysters to a large serving bowl with a slotted spoon. Cover with foil to keep warm.
  3. Add mussels to the pot, cover and cook until shells open, 3 to 5 minutes. (Discard any that do not open.) Transfer the mussels to bowl with the oysters. Remove top shells from the oysters and discard. Re-cover the bowl.
  4. Season bass (or halibut) and salmon with salt and pepper. Add to the pot, cover and cook over low heat until the fish is opaque in the center, about 5 minutes. Carefully transfer the fish to the serving bowl with a wide spatula.
  5. Mash butter and flour in a small bowl until blended. Whisk into the simmering broth until slightly thickened. Season with salt and pepper. Increase heat to medium; add the green beans and heat through. Spoon the sauce and beans over reserved seafood. Sprinkle with parsley and serve immediately.

Nutrition

Per serving : 249 Calories; 10 g Fat; 3 g Sat; 3 g Mono; 80 mg Cholesterol; 8 g Carbohydrates; 27 g Protein; 1 g Fiber; 231 mg Sodium; 542 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 2 very lean meat, 1 1/2 lean meat